Cuban Black Beans & Rice

Ingredients

• •2 tablespoons olive oil
• •1 bell pepper
• •1 onion
• •5 cloves garlic
• •1 tablespoon tomato paste
• •1 tablespoon oregano
• •1½ teaspoons ground cumin
• •1½ cups rice
• •30 oz canned black beans, drained and rinsed
• •2½ cups water
• •1½ teaspoons salt
• •1 bay leaf
• •2 tablespoons red wine vinegar
• •1 scallion

Method

Adapted from foodista.com

1. 1Heat oven to 350°F.
2. 2In a large pot or Dutch oven, heat olive oil over medium heat until the oil is shimmering.
3. 3Add the peppers and onions.
4. 4Cook, stirring often until the veggies have softened and are beginning to brown, about 10-15 minutes.
5. 5Add garlic, tomato paste, oregano and cumin.
6. 6Stir until the tomato paste is dispersed into the sauteed veggies and is very fragrant, about 1 minute.
7. 7Add the rice.
8. 8Stir to coat.
9. 9Stir in the beans, water, bay leaf, salt and vinegar.
10. 10Increase the heat to medium-high.
11. 11Bring to a simmer.
12. 12Cover the pan.
13. 13Place in the oven.
14. 14Bake until the water is absorbed and the rice is tender, about 30 minutes.
15. 15Remove from the oven, fluff the rice with a fork.
16. 16Let stand, uncovered for about 5 minutes before serving.
17. 17Serve with desired garnishes.